Recipe information
Yield
Makes about 5 cups
Ingredients
1
1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
12
Kalamata olives, pitted, sliced
1
/2 cup extra-virgin olive oil
1
/2 cup diced roasted red or yellow bell peppers from jar
1
/4 cup finely chopped red onion
3
garlic cloves, minced
2
tablespoons drained capers, coarsely chopped
2
tablespoons fresh lemon juice
2
tablespoons chopped fresh Italian parsley
1
tablespoon chopped fresh oregano
1
/2 teaspoon dried crushed red pepper
Need to make a substitution?
Preparation
Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.